Gel-Based and Gel-Free Analytical Methods for the Detection of HMW-GS and LMW-GS in Wheat Flour

Visioli, Giovanna; Comastri, Alessia; Imperiale, Davide; Paredi, Gianluca; Faccini, Andrea; Marmiroli, Nelson

doi:10.1007/s12161-015-0218-3

Cited by 19 publications

(13 citation statements)

References 17 publications

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“…In particular, the ratios of GS/Glia and HMW/LMW-GS are positively correlated to dough strength and the addition of a glutenin-rich fraction consisting of HMW-GS to the base semolina increases the mixograph dough strength [61]. The modulation of single protein sub-units of HMW-GS, LMW-GS, α-gliadins, γ-gliadins, and ω-gliadins in response to fertilization management are documented in the literature [62][63][64], while no information is available on the influence of soil practices and crop rotation on the accumulation of single gluten sub-units. Indeed, gluten protein accumulation is a complex process subjected to spatial and temporal regulation as well as to environmental signaling.…”

Section: Discussionmentioning

confidence: 98%

Effect of Soil Tillage and Crop Sequence on Grain Yield and Quality of Durum Wheat in Mediterranean Areas

Pagnani

Galieni²,

D’Egidio

et al. 2019

Agronomy

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Conservation agriculture (CA) can be very strategic in degradation prone soils of Mediterranean environments to recover soil fertility and consequently improve crop productivity as well as the quality traits of the most widespread crop, durum wheat, with reference to protein accumulation and composition. The results shown by two years of data in a medium long-term experiment (7-year experiment; split-plot design) that combined two tillage practices (conventional tillage (CT) and zero tillage (ZT)) with two crop sequences (wheat monocropping (WW) and wheat-faba bean (WF)) are presented. The combination ZT + WF (CA approach) induced the highest grain yields (617 and 370 g m−2 in 2016 and 2017, respectively), principally due to an increased number of ears m−2; on the other hand, the lowest grain yield was recorded under CT + WW (550 and 280 g m−2 in 2016 and 2017, respectively). CA also demonstrated significant influences on grain quality because the inclusion of faba bean in the rotation favored higher N-remobilization to the grains (79.5% and 77.7% in 2017). Under ZT and WF, all gluten fractions (gliadins (Glia), high molecular-weight glutenins (GS), and low molecular-weight GS) as well as the GS/Glia ratio increased. In durum wheat-based farming systems in Mediterranean areas, the adoption of CA seems to be an optimal choice to combine high quality yields with improved soil fertility.

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Section: Discussionmentioning

confidence: 98%

Effect of Soil Tillage and Crop Sequence on Grain Yield and Quality of Durum Wheat in Mediterranean Areas

Pagnani

Galieni²,

D’Egidio

et al. 2019

Agronomy

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“…The digested peptides were then suspended in 10 μl of 0.1% trifluoroacetic acid and purified with a ZipTipC18 (Merck Millipore) using the procedure recommended by the manufacturer. Matrix‐assisted laser desorption/ionization time‐of‐flight mass spectrometry (MALDI‐TOF/MS) analysis in linear mode was carried out as previously described (Visioli et al, ) using a 4800 Plus MALDI‐TOF/TOF™ (AB SCIEX). Three biological replicates for each sample were performed.…”

Section: Methodsmentioning

confidence: 99%

Proteomic analysis of reserve proteins in commercial rice cultivars

Graziano

Marmiroli

Gullì

2020

Food Science & Nutrition

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| INTRODUC TI ONOryza sativa L. is one of the main food commodity, and nearly half of the world population depend on this culture for daily nutrition.Rice is cultivated mainly in Asia, but in Europe, Italy is the largest producer of rice with an area of 234.133 ha and a production of over 1.5 M ton, representing about 39% and 36% of the harvest area and of the European production, respectively (Faostat, December 2018). Both japonica and indica varieties are cultivated and, some japonica cultivars, such as Arborio, Carnaroli, Vialone nano, are present only in Italy. Rice consumption is steadily rising in western countries, with the adoption of new nutritional styles and the avoidance of gluten. Rice grains contain a low amount of proteins (7%-10%) most of which are storage proteins represented by glutelins, prolamins (poor in lysine), and a lower amount of albumins and globulins. The aminoacidic composition of seed storage proteins (SSP) contributes to the nutritional quality of rice seeds (Shewry and Halford, 2002). Abstract Rice consumption is rising in western countries with the adoption of new nutritional styles, which require the avoidance of gluten. Nevertheless, there are reports of rice allergic reactions. Rice grains contain a low amount of proteins most of which are storage proteins represented by glutelins, prolamins, albumins, and globulins. Some of these proteins are seed allergenic proteins as α-amylase/trypsin inhibitor, globulins, β-glyoxylase, and several glutelins. Italy is the major rice producer in Europe, and for this, seed reserve proteins of four Italian rice cultivars were characterized by 2D-GE analysis. Some differentially abundant proteins were identified and classified as allergenic proteins, prompting a further characterization of the genes encoding some of these proteins. In particular, a deletion in the promoter region of the 19 KDa globulin gene has been identified, which may be responsible for the different abundance of the protein in the Karnak cultivar. This polymorphism can be applied for cultivar identification in commercial samples. Seed proteome was characterized by a variable combination of several proteins, which may determine a different allergenic potential. Proteomic and genomic allowed to identify the protein profile of four commercial cultivars and to develop a molecular marker useful for the analysis of commercial products. K E Y W O R D S 2D-GE, allergens, Oryza sativa, seed storage proteins | 1789 GRAZIANO et Al.

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“…Durum wheat flours (Triticum turgidum ssp. Durum L.) are technologically more suitable for good-quality pasta production, contributing to the final bright yellow color, its capacity to retain after cooking firmness, and it is resistant to surface disintegration and stickiness [3], whereas, bread wheat flours (Triticum aestivum L.) are the most widely used cereals for bakery products elaboration, e.g., bread [4].…”

Section: Introductionmentioning

confidence: 99%

Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients

et al. 2020

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Wheat is an important cereal with a key role in human nutrition. In this study, dietary fiber (DF) and arabinoxylans of different durum (Triticum turgidum ssp. Durum L.) and bread (Triticum aestivum L.) wheat flours were analyzed in order to point out their potential nutritional and health claims allege according to the current European regulation (Regulation (EU) No 432/2012). Moreover, other bioactive compounds (phenolics and tocopherols) were quantified as a first approach to their phytochemical composition in the analyzed wheat varieties. DF was analyzed following AOAC enzymatic-gravimetric methods; arabinoxylans and total phenols were quantified by colorimetric methods; tocopherols were determined by HPLC; antioxidant activity was evaluated using three different in vitro assays. Insoluble DF was the prevailing fraction in all analyzed samples. Water extractable arabinoxylans were higher in durum wheat flours. Whole flours contained higher total phenolics compounds. Alpha-tocopherol was the major isoform. Whole flours showed higher antioxidant properties. According to the obtained results, it is possible to allege all approved health claims referred to wheat, since all analyzed samples, especially whole flour and bran fraction, showed potential health benefits, as functional ingredients or functional foods, related with their phytochemical composition.

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Gel-Based and Gel-Free Analytical Methods for the Detection of HMW-GS and LMW-GS in Wheat Flour

Cited by 19 publications

References 17 publications

Effect of Soil Tillage and Crop Sequence on Grain Yield and Quality of Durum Wheat in Mediterranean Areas

Effect of Soil Tillage and Crop Sequence on Grain Yield and Quality of Durum Wheat in Mediterranean Areas

Proteomic analysis of reserve proteins in commercial rice cultivars

Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients

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